Cilantro-Lime Quinoa with Roasted Poblano and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nutritious bowl combining fluffy quinoa with roasted poblano peppers, black beans, and fresh cilantro-lime dressing, inspired by regional Southwestern flavors. This mexican-inspired healthy bowls (vegetarian, gluten free) ready in about 35 minutes pairs rinsed quinoa, water, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, roast 2 medium poblano peppers over an open flame or under a broiler until skin is charred and blistered, about 8-10 minutes total, turning frequently. Place in a covered bowl for 10 minutes, then peel off skin, remove seeds, and dice.
  3. Step 3: In a large bowl, mix the cooked quinoa, 1 cup diced roasted poblano peppers, 1 can (15 oz) drained and rinsed black beans, and 1/3 cup chopped cilantro.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Pour the dressing over the quinoa mixture and toss gently to combine. Serve warm or chilled.

Frequently asked questions

How long does Cilantro-Lime Quinoa with Roasted Poblano and Black Beans take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Quinoa with Roasted Poblano and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Cilantro-Lime Quinoa with Roasted Poblano and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Quinoa with Roasted Poblano and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cilantro-Lime Quinoa with Roasted Poblano and Black Beans vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes